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Small metal bowl of vegan fish sauce, on a countertop next to gluten free tamari soy sauce, a bag of black sesame seeds, some dried chilis, a package of uncooked dry rice noodles, fresh herbs, and three unpeeled cloves of garlic.
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Vegan 'fish' sauce

Servings 24
Calories 6kcal
Author Andrea Potter, Rooted Nutrition

Ingredients

Vegan 'fish' sauce

  • 2/3 cup Wakame or other dried seaweed chopped or crushed
  • 1/2 cup soy sauce
  • 3 cups water
  • 3 cloves garlic
  • a few dried mushrooms optional

Instructions

  • Combine ingredients in a small pot.
  • Boil for about 20min, until reduced by over half and very salty.
  • Strain out the solids and keep the sauce in a clean for up to 2 weeks.
    Small metal bowl of vegan fish sauce, on a countertop next to gluten free tamari soy sauce, a bag of black sesame seeds, some dried chilis, a package of uncooked dry rice noodles, fresh herbs, and three unpeeled cloves of garlic.

Notes

You can freeze this sauce in ice cube trays and pop 2 ‘fish’ sauce ice cubes into your next Vegan Pad Thai or other stir-fry. 

Serving Information

Use ‘fish’ sauce in any recipe that calls for fish sauce. Makes a great savoury marinade for tofu or many other recipes.

Recipe Cost Breakdown

Ingredients
 
 Servings: 4
Quantity
 Measure
 Cost
Vegan ‘fish’ sauce
 3
 Tbsp
 .22

Nutrition

Serving: 2tbsp | Calories: 6kcal | Carbohydrates: 1g | Sodium: 337mg | Potassium: 67mg | Calcium: 11mg